Black and White Donuts

These black and white donuts are inspired by the iconic NYC Black & White Cookie! My favorite baked chocolate donut with a half moon chocolate and vanilla glaze.

This recipe for Black and White donuts was one of the first original recipes I posted on my blog way back in 2012, and it’s still one of my very favorites more than 6 years later! They’re super easy to make and a guaranteed crowd pleaser ☺.

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This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

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Black and White Donuts. Trust me, it’s a thing.

A FEW THINGS TO NOTE ABOUT THIS RECIPE:

  • Make sure to spray your donut or muffin pan liberally with nonstick cooking spray. This goes a long way in giving the donuts a slightly fried texture on the outside, just like a donut you’d get from a bakery!
  • You can use a mini-muffin tin instead of a donut pan to make donut “holes.” That works just fine. But a donut pan is pretty inexpensive, and I think it’s a great bakeware investment if donuts are your thing. This is the pan I have.
  • I transfer the batter into a gallon-sized ziplock bag and snip a corner in order to pipe it into the donut pan easily. Works like a charm!

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

Black & White Baked Donuts

This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

Ingredients:

FOR THE DONUTS

  • ¾ cup flour
  • ¼ cup cocoa powder
  • 1 Tbsp. cornstarch
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla
  • ¼ cup vegetable oil

FOR THE GLAZE

  • 1 1/2 cups powdered sugar
  • 1 tablespoon light corn syrup
  • 1 – 2 tablespoons water
  • 1/4 cup cocoa powder

Directions:

  1. Bake the donuts and let cool.
  2. Preheat the oven to 450ºF.
  3. Whisk together the flour, cocoa powder, corn starch, sugar, baking powder, and salt.
  4. Add the egg, milk, vanilla, and vegetable oil. Mix until smooth batter forms. Pour batter into a large piping bag (I usually use a gallon sized zip top bag).
  5. Generously and thoroughly grease a donut baking tin with nonstick cooking spray. Snip the corner of the bag and pipe the batter into the tins, filling each about 3/4 full. (My donut pan only bakes 6 donuts at a time, so I typically overfill each one just a bit or I have a little batter left over-- which I will sometimes use to make a few mini donuts in my mini pan).
  6. Bake for 7-8 minutes until toothpick inserted comes out clean. Let donuts cool in pan for about 10 minutes, until pan is cool enough to handle. Invert donuts onto a wire rack for complete cooling.

Glaze 'em.

  1. Whisk together the powered sugar, corn syrup, and water until smooth. Spoon glaze over half of each donut.
  2. Whisk the cocoa powder into the remaining glaze, and spoon the chocolate glaze over the other half of the donuts.

All images and text ©Something Swanky 2018

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This baked chocolate donut is inspired by the iconic Black & White Cookie with a half moon chocolate and vanilla glaze.

 

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.